Melomakarona
Honey-soaked Greek cookies with a tender, crumbly texture infused with orange zest and warm spices. These festive treats are dunked in warm honey syrup and topped with crushed walnuts for an irresistible finish.
- Total time
- 45 min
- Servings
- 24
- Calories
- 285
- Protein
- 3g
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 whole eggs
- 1 tablespoon fresh orange zest
- 2 tablespoons brandy or ouzo
- 2.25 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 1 cup honey
- ½ cup water
- ¼ cup granulated sugar
- 1 whole cinnamon stick
- 2 whole whole cloves
- 1 cup walnuts, finely chopped
- 1 tablespoon ground cinnamon for garnish
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- 2
In a small bowl, whisk together 2.25 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of ground cinnamon, 0.25 teaspoon of ground cloves, and 0.25 teaspoon of fine sea salt. Set this mixture aside.
- 3
Place 0.5 cup of softened unsalted butter and 0.75 cup of granulated sugar in a medium mixing bowl. Cream them together with an electric mixer on medium speed for 2-3 minutes until the mixture is pale, fluffy, and increased in volume — you're aerating the butter which gives the cookies their tender crumb.
- 4
Add 1 whole egg to the creamed butter mixture and beat on medium speed for 1 minute until fully incorporated. Then add 1 tablespoon of fresh orange zest (zest a medium orange with a microplane, being careful to avoid the white pith) and 2 tablespoons of brandy or ouzo. Mix until just combined.
- 5
Add the flour mixture from earlier to the wet ingredients. Fold with a rubber spatula until no dry streaks remain — do not overmix or the cookies will become tough. The dough should come together into a soft, slightly crumbly ball.
- 6
Scoop the dough using a 1-tablespoon cookie scoop or measure. Roll each scoop between your palms into a 1.5-inch ball, then gently press and shape into an oval or oblong form about 2 inches long — traditional melomakarona have an oval shape that looks rustic and handmade.
- 7
Place each shaped cookie on the prepared baking sheets, spacing them about 1.5 inches apart. Using a fork, gently press a crosshatch pattern into the top of each cookie — this is traditional and helps the honey syrup soak in.
- 8
Bake for 15-18 minutes until the edges are light golden brown but the centers still feel slightly soft — they will continue cooking slightly as they cool. The tops should still be pale. If you press gently on a cookie, it should spring back slowly.
- 9
While the cookies bake, make the syrup. In a medium saucepan, combine 1 cup of honey, 0.5 cup of water, 0.25 cup of granulated sugar, 1 cinnamon stick, and 2 whole cloves. Set the pan over medium heat and bring to a gentle simmer, stirring occasionally.
- 10
Once simmering, reduce the heat to low and let it bubble gently for 5-7 minutes. The syrup should thicken slightly and the spices will have infused their flavor. Remove from heat and let cool for 2-3 minutes — you want the syrup warm but not boiling when you dip the cookies, so the honey coats without the cookies becoming soggy.
- 11
Remove the cookies from the oven and let them cool for 2-3 minutes on the baking sheet — they need to set slightly but still be warm enough to absorb the syrup.
- 12
Using tongs or a slotted spoon, carefully dip each warm cookie into the warm honey syrup for just 2-3 seconds on each side — do not soak them or they'll become mushy. The honey will coat and glaze them beautifully.
- 13
As soon as you remove each cookie from the syrup, immediately place it on a serving platter. While the honey is still sticky, sprinkle the top generously with finely chopped walnuts and a pinch of ground cinnamon. Work quickly while the cookies are still warm and the honey tacky.
- 14
Let the finished melomakarona cool completely at room temperature for at least 30 minutes — the honey will set and the cookies will firm up slightly. Store in an airtight container for up to 1 week; they taste even better after a day or two as the flavors meld.
Tools you’ll need
- Two baking sheets
- Parchment paper
- Small mixing bowl
- Whisk
- Medium mixing bowl
- Electric mixer
- Rubber spatula
- Microplane zester
- 1-tablespoon cookie scoop
- Fork
- Medium saucepan
- Wooden spoon
- Tongs or slotted spoon
- Serving platter
- Airtight container
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